Oct 24

Hazelnut and Carrot Cupcakes


(For 12 cupcakes)
You need: For the cupcakes:
  • 3 carrots, peeled and grated finely
  • 1 cup quinoa flour
  • 3/4 cup hazelnut flour
  • 3/4 cup amaranth flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 eggs
  • 1/2 cup olive oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped hazelnuts (or walnuts)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup plain cream-like whole milk yogurt
  • 3/4 cup packed brown Muscovado sugar
For the clementine icing:
  • 3.5 oz confectioner’s sugar
  • A few drop of lemon juice
  • 3 tablespoons heavy cream
  • Juice of a clementine
  • Decoration sugar
  • Preheat the oven at 350 F. Prepare a muffin pan filled with paper cases; set aside.
  • In a bowl, combine the flours, baking powder, baking soda; set aside.
  • In the bowl of a stand mixer, beat the eggs with the sugar. Add the yogurt and oil and mix well.
  • Combine in the dry ingredients, the carrots and spices. Add the chopped nuts.
  • Divide this batter between the molds and bake for 30 to 35 minutes. Let cool.
  • Prepare the icing by combining all ingredients. Spread a small amount on top of each cupcake. Add decoration sugar and let cool completely.
Source: http://www.latartinegourmande.com/

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